Friday, February 12, 2016

Honey Walnut Shrimp (Tom Sot Mayonnaise Mat Ong) Recipe

1/2 lb. Shrimp
1/2 cup Walnut Halves
1 1/2 Tbsp. Mayonnaise
1/2 tsp. Condensed Milk
1 Tbsp. Honey
1 Egg
1 tsp. Brown Sugar
1 Tbsp. White Sugar
4 Tbsp. Water
1 Tbsp. unsalted Butter
1/2 tsp. Garlic Powder
Pinch of Kosher Salt
White Pepper
1 tsp. Roasted Sesame Seeds
Japanese Bread Crumbs
Frying Oil

Peel and devein 1/2 lb. Shrimp.  Place into bowl to marinate.  Add in 1/2 tsp. Garlic Powder, Pinch of Kosher Salt and some White Pepper.
Mix well and set aside for about 15 minutes.

In a pan, melt 1 Tbsp. unsalted Butter.  Add in 1/2 cup Walnut Halves, cook until it's coated with the butter on medium heat. Place into bowl to cool.
Now make the caramel sauce.  In a clean pan, add 4 Tbsp. Water, 1 tsp. Brown Sugar and 1 Tbsp. White Sugar.  Cook on medium heat until it dissolved,
then add in the butter Walnut Halves.  Continue to cook until it thickens like a syrup texture.
Place the Walnut Halves on parchment paper to dry.  Remember to separate them so they won't stick together.

Mix some Cornstarch and Japanese Bread Crumbs in a bowl.  You need about 1 cup.  In a different bowl beat 1 Egg. Pour into the Shrimp.
 Mix well. Have your frying oil ready. Drip the Shrimp one by one into the cornstarch and bread crumbs mixture.
Fry until lightly golden.  Repeat until you used up all the Shrimp. Place it on paper towel.

To make the sauce, in a bowl add in 1 1/2 Tbsp. Mayonnaise, 1/2 tsp. Condensed Milk and 1 Tbsp. Honey.  Mix well.
Place the Fried Shrimp in a bowl, pour in the sauce and lightly toss.  Once it's coated with the sauce, place on a plate.
Add in the Walnut Halves and Roasted Sesame Seed and enjoy.

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